Marinated Lemon Dill Carrot Salad (Printable)
Crisp carrots tossed in zesty lemon, fresh dill, and olive oil for a bright, refreshing side dish.
# What You Need:
→ Vegetables
01 - 4 large carrots, peeled and julienned or thinly sliced
02 - 2 scallions, thinly sliced
→ Marinade
03 - 3 tablespoons fresh lemon juice
04 - 2 tablespoons extra-virgin olive oil
05 - 1 teaspoon honey or maple syrup
06 - 1 clove garlic, minced
07 - 2 tablespoons fresh dill, finely chopped
08 - 1 teaspoon Dijon mustard
09 - 1/2 teaspoon salt
10 - 1/4 teaspoon freshly ground black pepper
# How-To Steps:
01 - In a large mixing bowl, whisk together lemon juice, olive oil, honey or maple syrup, minced garlic, chopped fresh dill, Dijon mustard, salt, and pepper until fully emulsified.
02 - Add the julienned carrots and sliced scallions to the bowl with the prepared marinade.
03 - Toss everything thoroughly to ensure all carrot pieces are evenly coated in the marinade.
04 - Cover the bowl and refrigerate for at least 1 hour to allow flavors to meld, tossing once or twice during the marinating period.
05 - Taste and adjust seasoning if necessary before serving. Serve chilled or at room temperature, garnished with additional fresh dill if desired.
# Helpful Tips:
01 -
- The carrots develop this incredible tender crunch that keeps you coming back for just one more bite
- It gets better the longer it sits, making it perfect for meal prep or making ahead for gatherings
02 -
- Don't skip the marinating time, it's essential for transforming raw carrots into something extraordinary
- Use a mandoline if you have one, or take your time with a knife to get those thin, even strips
03 -
- The carrots stay perfectly crisp for up to three days in the refrigerator, making it excellent for meal prep
- Use agave instead of honey to keep it fully vegan without sacrificing that subtle sweetness